The college girl in me still adores single-serve microwave recipes… mug cakes were a staple for me during crazy semesters! So I couldn’t resist creating a grain-free, SCD-friendly version of this long-time favorite snack of mine.
A Moist & Fluffy Healthy Mug Cake
I still can’t get over how light and moist this marbled mug cake comes out! The cake itself has a delicate vanilla flavor with just a hint of cinnamon, and the blueberries & rhubarb give it the fruity punch it needs.
I’m beyond excited to share this one with you all!
The rhubarb is totally optional, but I love the lemon-like flavor it brings to the cake! Rhubarb is also in season right now (early June) so we have a ton in our backyard to eat. If you don’t have rhubarb on hand, lemon zest will also provide a similar zesty flavor.
This healthy mug cake recipe is 100% specific carbohydrate diet friendly and also paleo, gluten-free, & refined-sugar-free. I’m all about eating to support gut health & fighting my IBD diagnosis.
Using wholesome, minimally processed ingredients in my recipes has truly made the biggest difference in managing my chronic disease. A 2019 research study found that a diet containing over four servings of processed food daily contributes to a 62% higher risk of developing a fatal chronic disease. yikes.
SO I’m proud that this mug cake recipe is not only absolutely delicious, but its also dedicated to helping you feel your best!
How to Make a Grain-free, SCD, & Paleo Mug Cake
Step 1: In a small microwave-safe bowl, combine the frozen blueberries, rhubarb, honey, and lemon juice. Microwave on high for 1 minute & mash the berries and rhubarb with a fork.
Step 2: Combine the almond flour, coconut flour, baking powder, cinnamon, & salt in a mug.
Step 3: Add in all of the “wet ingredients”: the egg, almond milk, vanilla, & apple cider vinegar. Stir very well until a cohesive batter forms.
Step 4: Fold in the blueberry & rhubarb mixture, leaving some of the “syrup” aside to drizzle over the top.
Step 5: Microwave on high for 1 minute, 35 seconds. Microwave times may vary, but cook until a toothpick comes out clean from the middle.
Step 6: Top with the leftover blueberry rhubarb “syrup” and enjoy warm!
scd blueberry rhubarb marble mug cake
- Prep Time: 5 minutes
- Cook Time: 90 seconds
- Total Time: 6 minutes
- Yield: 1 mug cake 1x
Description
A moist & fluffy grain-free, paleo, & scd-friendly mug cake recipe ready in just 5 minutes! Perfect healthy snack or fun single-serve dessert.
Ingredients
- 1/4 cup fresh or frozen blueberries
- 2 tbsp diced rhubarb (or 1/2 tsp. lemon zest)
- 1/2 tsp. honey
- 1/2 tsp. lemon juice
- 1/4 cup almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch of salt
- 1 egg
- 1/4 cup + 2 tbsp. almond milk
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. vanilla
Instructions
- In a small microwave-safe bowl, combine the blueberries, rhubarb, honey, and lemon juice. Microwave on high for 1 minute. Mash the berries & rhubarb with a fork, leaving a few blueberries whole.
- Combine the almond flour, coconut flour, baking powder, cinnamon, and salt in a mug. Stir well.
- Add in the egg, almond milk, apple cider vinegar, & vanilla. Stir very well until a cohesive batter forms.
- Gently fold in the blueberry rhubarb mixture, leaving some of the “syrup” behind to set aside.
- Microwave on high for 1 minute and 35 seconds (microwave time may vary).
- Drizzle the leftover blueberry rhubarb syrup over the finished cake & enjoy warm!
Notes
To check the cake to see if it’s done, insert a toothpick into the center. If it comes out clean, you’re good to go!
- Category: single-serve, easy snack
- Method: microwave
Nutrition
- Serving Size: 1 mug cake
- Calories: 370
- Sugar: 13
- Fat: 22
- Carbohydrates: 22
- Fiber: 5
- Protein: 13
Keywords: specific carbohydrate diet, easy mug cake recipe, healthy mug cake, scd recipe, paleo mug cake recipe, gluten free, refined sugar free, healthy
